Author
Julia Child (from the French Chef Cookbook)
Recipe
| Measurements | Ingredients |
|---|---|
| 8 to 10 medium | Boiling Potatoes (about 2 pounds) |
| 2 tablespoons | Dry White Wine or Dry White Vermouth |
| 2 tablespoons | Chicken Bouillon |
| 1/2 cup | Vinaigrette |
| 2 tablespoons | Minced Shallots or Scallions |
| 3 tablespoons | Minced Parsley |
| Optional: 1/2 cup | Mayonnaise |
Instructions
- Boil or steam the potatoes in their jackets until they are just tender.
- While the potatoes are still warm, peel and slice them.
- In a large (3-quart) mixing bowl, gently toss the warm potato slices with the dry white wine (or vermouth) and the chicken bouillon.
- Let the potatoes sit for several minutes to absorb the liquid, tossing gently again a few times.
- Once the liquid has been absorbed, add the vinaigrette, minced shallots (or scallions), and minced parsley. Toss gently to combine.
Note
This salad is delicious served warm with hot sausages. Alternatively, you can chill it and serve it cold. For a creamier version, fold in 1/2 cup of mayonnaise before chilling. The recipe card also notes that this “Goes w/ salade Nicoise.”
